Zhao Yuci, Jiang Hong, Ying Shi, Zeng Fankui, Li Quanshuang, Yu lei
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引用次数: 0
Abstract
Potato cultivars with superior nutritional profiles and optimal starch characteristics are important for food applications, as starch physicochemical properties greatly influence the processing behavior and end-product attributes. In this study, three types of cultivars including Dongnong 310, Russet Burbank and Atlantic differing in nutrition quality and starch properties were compared. Results showed that Dongnong 310 possessed higher lightness with greater hardness, higher contents of proximate composition (total protein, fat and starch) and mineral (P, K, Fe and Zn) as well as essential amino acid levels. Notable variations were observed among various physicochemical attributes, particularly in amylose/amylopectin composition, thermal behavior, crystallinity degree, and cell wall thickness. It was found that the amylopectin content, the values of onset temperature (T0), peak temperature (Tp), conclusion temperature (Tc), enthalpy of gelatinization (ΔH) and the relative crystallinity in Dongnong 310 are the highest among three cultivars, which are all 5-6% higher than Russet Burbank. Additionally, transmission electron microscope (TEM) observation showed that Dongnong 310 possessed significantly thinner cell walls compared to other cultivars. This study presents novel findings on Dongnong 310, a potato cultivar that uniquely combines enhanced nutritional value with promising starch properties in comparison with two globally recognized cultivars, suggesting that Dongnong 310 is a potentially valuable cultivar for further studying in food applications.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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